Take half of the butter and place it in a large skillet (make sure the skillet has a lid that fits for later on), turning the heat up to high. Once the butter’s melted, add half of the carrots to the skillet, stirring continuously just long enough to brown the carrots (about 1 minute). Take the carrots out of the skillet and transfer them to a plate. Do the same thing with the other half of the carrots (just don’t add the other half of the butter, that’s for step 2).

Take the skillet off the heat just long enough to pour the whiskey in, returning the skillet to the heat afterwards. Allow the whiskey to bubble up and cook for 3 minutes or until the whiskey looks like it’s reduced a little. Turn the heat down to medium-low and add the remaining half of the butter in, stirring it around until the butter’s fully melted. Add the brown sugar in, stirring to combine, tossing all the carrots back into the skillet, stirring to coat the carrots in the sauce.

Turn the heat down to low and put a lid on the skillet, letting it cook for 5 minutes. Take the lid off and let the carrots cook for an additional 5 minutes. Season with salt and pepper to taste. Make sure you add enough salt to balance out the sweetness !

Makes 6 to 8 servings.

The alcohol will get cooked off but you can still taste the flavors that went into making that whiskey and it gets imparted into the carrots. The sauce turned into a nice glaze on the carrots and is slightly syrup-like by the end of the cooking process. The salt really brings out the flavors of the dish while also keeping the dish from being a one-note sweet tasting side dish.